Nel Pori Urundai Recipe-Karthigai Deepam Recipes

• Nel pori – 3.5 cups
• Grated jaggery – 1/2 cup ( heaped)
• Cardamom – 3 seeds( powdered)
• Black sesame seeds – 1.5 tsp
• Finely chopped coconut pieces – 2 tbsp
• Water – 1/2 cup

• Dry roast black sesame seeds & fried gram dal.Set aside.In the same kadai,heat a tsp of ghee and roast the coconut pieces till golden brown.Keep it aside.

• Clean the nel pori by removing the husk.Keep it aside.Melt grated jaggery by adding water and boil it.After it is completely melted,switch off the flame,remove and strain the syrup using a wire mesh.Wash the kadai and pour the strained syrup to it.

• Now boil the syrup.It will thicken and reaches non-sticky,soft ball consistency( ie,Pour some thick syrup into a plate and try to gather it.U should be able to roll it a non-sticky and it should be soft too).Also when u pour the syrup using a ladle,the last drop will fall very slowly forming a single string. After that stage is reached,switch off the flame and add the roasted sesame seeds,fried gram dal,coconut pieces & cardamom powder.Mix well and add the nel pori immediately.Mix everything well together till all the nel pori is well coated with jaggery syrup.

• Grease your hands with oil or rice flour and make tight balls from the mixture when it is warm. When the mixture is hot,u wont be able to make proper shapes.So make it tight when it is getting warm.Arrange all the balls and store in an air tight box.The shelf life of these balls would be around 2 weeks if properly done.

Enjoy !

• The consistency of jaggery syrup is important.It should be soft n non-sticky ball.
• Cleaning nel pori is mandatory because that brown husk may cause loose motion trouble if u eat it.
• The color & sweetness of pori urundai depends on the color& sweetness of jaggery.If ur jaggery is too sweet,use 4cups of rice & 1/2 cup of jaggery(levelled)